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1 September 2012

Chicken & Leek Puff Pie

Puff pastry, as naughty as it can be, has become a real winner in my kitchen. I don't bother making my own (I'm no Michel Roux!) so it serves well when I want to whip up a quick meal. This pie is no exception, although for this particular recipe I recommend marinating the chicken first for extra flavour but it's not necessary if you're in a hurry.

It's light, lemony and extremely satisfying...

Ingredients:

Serves 4 as a light lunch

2 chicken breasts diced

3 medium leeks finely chopped

1 lemon

A clove of garlic

500g pack of ready to roll puf pastry

3 tsbp creme fraiche

1/2 tsp herbs de provence

2 tsp wholegrain mustard

100ml chicken stock

1 egg beaten with a dash of milk

Step One

Cut the chicken up into small dices and place in a bowl with the zest and juice of the lemon and a roughly chopped clove of garlic. Leave it to marinate for a couple of hours (I did this in the morning and left it for five hours).

Step Two

Now to make the filling. Once the chicken is ready and soaked up the lemon toss it with the juices into a pan with a good glug of olive oil on a high heat until just cooked. This should take around 5 minutes. Add the leeks and herbs into the mix, turn down the heat and allow the leeks to sweat down until soft. Pour in the chicken stock and gently stir until the liquid reduces by half, then add the mustard and creme fraiche. Season and continue to stir on a low heat until the sauce becomes thick and creamy (too wet and it'll turn your pastry soggy) then take it off the heat and let it sit whilst you prepare the pastry.

Step Three

Pre-heat the oven to Gas 6/ 200 degrees/400 fahrenheit and have a dish or tin ready-I used a 12" by 7" dish. Alternatively you can construct your pie on a flat tray, just be sure to place another tray underneath in case it leaks. Flour your surface and roll out the pastry to approx fit the base of the dish and the same again for the lid.

Place one half of the pastry into the dish ensuring the sides are fully covered and spoon in the filling. Brush the egg wash around the edges of the pastry then fold over the other side to create an envelope. Pinch the sides closed with a fork, mark the top diagonally with a knife and complete with a wash of egg.

Place in the centre of the oven for 30 minutes or until the pastry is golden then serve with a crisp salad. Delish!

If you have a go at making this one, let me know what you think. The recipes I blog are entirely of my own invention so it's always great to hear feedback.

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